Tortilla Soup
In a large pot, combine the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a boil. Remove from the heat and add the coconut milk, carrots and chicken. Let it sit for a few minutes to heat the chicken. Get four soup bowls and place 1/4 cup of the tomato in each. Ladle broth mixture into bowls.
Chicken Tortilla Soup
Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces. Leftover soup will thicken in refrigerator…just add a bit of water to thin it out if necessary. .
Tortola Tortilla Soup
Heat the oil in a large pot until hot. Add squash, onion, jalapeño and garlic. Sauté until tender and translucent. Add chicken broth, corn, jicama and tomatoes. Bring to a boil. Reduce heat and simmer until the squash is tender. Taste. Add salt and pepper, to taste.
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2 quarts (8 cups) low sodium chicken broth (best quality such as Swanson) 6 small (6-inch) corn tortillas, cut into small pieces. 1 tablespoon ground cumin. 2 teaspoons chili powder. 1 teaspoon salt. 1/4 teaspoon cayenne pepper. 2 cooked skinless chicken breasts, cut into bite sized pieces (see note) Sour cream. Crushed tortilla chips.
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Increase the heat to medium and stir constantly to help the cheese melt. When the soup begins to bubble, reduce the heat to medium-low and simmer for 20 minutes. Serve the soup topped with tortilla strips and extra shredded cheese. Leftovers can be stored in the refrigerator, in a covered container, for up to 4 days.
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Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes. Remove the chicken to a bowl and shred it with 2 forks.
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Instructions. In a Dutch oven over medium-high heat, heat the olive oil until hot. Add the onion, jalapeno, and garlic and cook until soft, about 4 minutes. Add the cumin and chili powder and toast for 3 minutes, stirring constantly. Add the tomatoes, chicken stock, beans, corn, and shredded chicken.
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Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth). Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls.
Raw Tortilla Soup (Sans tortillas)
Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne. Bring to a boil, then turn the heat down to low and simmer, uncovered, for 15 minutes. Off the heat, then use a handheld immersion blender to purée the soup until completely smooth.
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To Make the Corn Salsa: Whisk the lime juice, oil, 1/8 tsp salt, and a large pinch of pepper together in a medium bowl. Add the corn and cilantro and mix well. Let stand to blend the flavors while making the soup. Process the tortilla strips in a food processor until finely ground. Add the flour and salt and pulse until combined.
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1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano, jalapeños, cumin, taco seasoning, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant. Add the chicken, salsa verde, canned chiles, and 4 cups of broth.
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to blend the flavors while making the soup. 5. To Make the Soup: Combine the broth and chicken in a medium saucepan. Add 2 cups/240 ml water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low. Simmer until the chicken shows no sign of pink when pierced at the bone, about 45 minutes.
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Remove from the grill, and cut into chunks. In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce.
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In a large pot, bring to a boil, both the chicken and beef broth, and sliced onions, boil until the onions are tender. After the onions are tender, add the chicken, butter mixture, hominy, tomatoes, cumin, chili powder, red pepper flakes and better than bouillon chicken base to the large pot of broth. Simmer on low for about 30 minutes.
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Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth. 1/2 Avocado, 2 Ounces Monterey Jack Cheese. Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup. 1 Can Black Beans, 10 Tortilla Chips.
